Mashed Cauliflower

If you haven’t jumped on the mashed cauliflower bandwagon yet, this recipe will surely make you a believer—and the slow cooker does all the work.

4 lbs cauliflower (2 medium heads)
3 large garlic cloves
3 tbsp butter
1 tsp salt*
Handful of chives, finely chopped
Cold water

Remove outer leaves, wash and chop into large pieces cauliflower (discard the cores). Add to a large slow cooker, along with garlic and enough water to cover (stir to make sure no cauliflower is sticking out). Cover and cook on low for 8 hours or on high for 4 hours. Drain cauliflower (and garlic–do not discard) in a colander really well (otherwise mashed cauliflower consistency will be off), return to a slow cooker, and add butter and salt. Stir to let butter melt faster and puree with an immersion blender until smooth. Be patient, it will take 4 to 5 minutes because cauliflower has no starch unlike potatoes. Add chives, stir and serve like you would serve mashed potatoes.

*Add more salt to taste if using unsalted butter (I used salted).

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